Does the thought of hosting a bridal or baby shower make you dizzy? Are you an inexperienced hostess, or are you a good cook in need of new, exciting dishes to complete a party menu?

Today’s Taste page contains tips from local party planners and delicious recipes that will make any type of shower a memorable occasion. These recipes are so tasty, you will serve them often for your family and friends.

Teresa Mixon, owner of Teresa’s Catering, is employed at the First Baptist Family Life Center on Columbia Road. She prepares meals and party foods for all types of church events.

Mixon also caters special parties, such as retirement events or anniversary celebrations, and wedding receptions, rehearsal dinners, bridal and baby showers.

"People really enjoy tasting new and exciting foods and beverages, and I often incorporate those into party menus," Mixon said. "They also request favorite items, such as crab dip or lady fingers, and I include those also.

"My goal is to offer foods that are appealing and delicious; foods or drinks that people will remember and associate with the event."

Michael Crawford is well-known in the Orangeburg area for his affiliation with the Orangeburg Part-Time Players. He turns out professional productions on stage and culinary delights in his kitchen.

"Cooking is fun," Crawford said. "I love to cook, and preparing dishes for my friends is a favorite hobby."

For bridal and baby showers, Crawford said meatballs, pound cake, toasted pecans and fruit punch are among his most requested menu items.

"Recipes that are quick and easy to prepare can also be flavorful and delicious," he said. "A homemade sauce can turn frozen, store-bought meatballs into a delicacy. Don’t be afraid to experiment with new recipes."

The next time you host a bridal or baby shower, expect to be showered with praise when you serve the recipes featured today, especially Mixon’s Lady Fingers and Crawford’s Delicious Punch.

Lady Fingers

Recipe courtesy of Teresa Mixon

6 sticks margarine, softened at room temperature

1-1/3 cups granulated sugar

1/3 cup vanilla extract

8 cups plain flour

1/2 teaspoon salt

4 cups chopped nuts (pecans, walnuts, or a combination)

Powdered sugar

Heat oven to 350 degrees Fahrenheit. Lightly grease a cookie sheet and set aside.

In a large mixing bowl, cream the margarine and granulated sugar. Add the vanilla extract, stirring well. Add the flour and salt; mix well. Stir in nuts and mix well. Shape dough into finger shapes or balls. Place on prepared cookie sheet and bake approximately 15 minutes. Cool. Roll in powdered sugar. Store in a covered, plastic container. Do not refrigerate.

Delicious Punch

Recipe courtesy of Michael Crawford

2-12-ounce cans frozen grape juice concentrate

12-ounce can frozen fruit punch concentrate

8 liters lemon-lime flavored soda

1/2 gallon raspberry sherbet

6 lemon slices

Ice cubes

Thaw grape juice and fruit punch together in a bowl. Stir. When ready to serve punch, place 1/3 of the concentrate mixture and 1/3 of the soda in a punch bowl. Add ice cubes and a few generous scoops of sherbet. Float lemon slices on top. Replenish punch bowl with additional 1/3 mixtures as listed above until all is used.

Fruit Dip

4-ounces cream cheese, softened at room temperature

1 cup whole berry cranberry sauce

1 cup thawed whipped topping

With an electric mixer, beat the cream cheese with the cranberry sauce in a medium bowl. Blend well. Gently stir in the whipped topping. Chill in the refrigerator 1 to 2 hours before serving. Serve with assorted fresh fruit such as grapes, pineapple tidbits or strawberries.

Sugar ‘n’ Spice Nuts

Recipe from Taste of Home’s Simple & Delicious magazine

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1 egg white

1 cup salted cashews

1 cup pecan halves

1 cup dry roasted peanuts

1/2 cup dried cranberries

In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk the egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet.

Bake at 300 degrees for 18-20 minutes or until golden brown, stirring once. Cool before storing in an airtight container. Yield: 3-1/2 cups.

Awesome Mini Spinach Quiche Bites

Recipe adapted from www.recipezaar.com

2 frozen 9-inch pie shells, thawed

3 slices bacon

1/4 cup chopped green onions

2 eggs

1/2 cup half and half

1/3 cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

10-ounce package frozen spinach, thawed and well drained

Heat oven to 375 degrees Fahrenheit. On a lightly floured surface, cut out 12 1-1/2-inch rounds (using a biscuit cutter or other circular object) from each thawed pie crust. Press each of the rounds into the bottom and up the sides of ungreased mini muffin cups.

In a skillet, cook the bacon until brown and crisp; drain. Add the onions to the skillet with the bacon drippings, and cook for several minutes, until tender, stirring constantly; drain.

Place the onions in a medium bowl. Crumble the bacon into small pieces, and add to the cooked green onion. Add the eggs to the bacon and onions; beat well. Stir in the cream, salt, nutmeg and Parmesan cheese. Add the spinach, and mix well.

Divide the mixture evenly into crust-lined cups using a tablespoon. Bake for 20-25 minutes, or until puffed and golden brown. Cool in pan for 10 minutes. Loosen quiches with the tip of a knife. Serve warm or cool. Store in the refrigerator. Makes 24 mini quiches.

Cheese Straws

Recipe from www.cooks.com

2 sticks butter

1/2 pound sharp cheese

1/2 teaspoon cayenne pepper

2 cups plain flour, not sifted

1/2 teaspoon salt

Cream cheese and butter. Mix dry ingredients together. Add alternately to creamed mixture. Use cookie press and make straws, or roll into little marbles and press with fork on cookie sheet. Bake 5 to 12 minutes at 375 degrees Fahrenheit, being careful not to let them get too brown.

<>Crab Dip

Recipe courtesy of T&D archives

8 ounces cooked, minced crab

2 3-ounce packages cream cheese, softened

2 drops Tabasco sauce

1/4 teaspoon salt

Dash of pepper

1 teaspoon minced onion (can substitute with chopped green onion)

1 teaspoon lemon juice

In a medium bowl, mash cream cheese with a fork and stir until smooth. Stir in crab meat. Beat with an electric mixer on medium speed until smooth. Add Tabasco sauce, salt and pepper, onion and lemon juice. Mix well. Refrigerate until chilled and serve with crackers.

T&D Features Editor Wendy Jeffcoat Crider contributed to this report. T&D Staff Writer Sonja Gleaton can be reached by e-mail at sgleaton@timesanddemocrat.com or by telephone at 803-533-5540. Discuss this and other stories online at TheTandD.com.

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